Creamy Reuben Soup is a cozy, comforting bowl that brings together the classic flavors of a Reuben sandwich in a warm, creamy soup. It’s packed with tender corned beef, tangy sauerkraut, melty Swiss cheese, and a hint of Thousand Island dressing stirred right in. The creamy texture makes it perfect for chilly days when you want something filling and full of flavor.
I love making this soup when I’m craving that Reuben sandwich but want something a little different and easier to share with the whole family. The combination of flavors always reminds me of a deli, but in a smooth, creamy form that feels like a big warm hug. One tip I like is to keep a little of the sauerkraut juice—it adds just the right tang to brighten up the soup without overpowering it.
Serving this soup with some crusty rye bread or crushed rye crackers on top is my favorite way to enjoy it. It’s like having all the best parts of a Reuben sandwich without the hassle of making it. Whenever I bring this soup to a get-together, it disappears fast because everyone loves how comforting and flavorful it is.
Key Ingredients & Substitutions
Corned Beef: This is the star of the soup. If you can’t find corned beef, pastrami or cooked deli-style roast beef work nicely. I like mine diced small for easy bites.
Sauerkraut: Adds the classic tangy flavor. Drain it well but keep a bit of the juice to add brightness. If you prefer less tangy, rinse it lightly before adding.
Swiss Cheese: Swiss brings a mild nuttiness and melts beautifully. Gruyère or mozzarella can be a good substitute if Swiss isn’t available.
Thousand Island Dressing: It’s used both in the soup and for garnish, giving it that signature Reuben flavor. Russian dressing can be a good swap if you want something similar.
Beef Broth & Potatoes: The broth builds a rich base, while potatoes add creaminess and body. Use low-sodium broth if possible to control salt levels.
How Do You Get the Soup Creamy Without It Breaking?
Keeping the soup creamy and smooth is important, especially when adding cream and cheese. Here’s what helps:
- Lower heat before adding half-and-half or cream to prevent curdling.
- Stir the cheese in gradually and use shredded Swiss for fast melting.
- Use an immersion blender or carefully blend half the soup for creamy texture with some chunks intact.
- Avoid boiling once dairy is added to keep ingredients from separating.
Following these steps ensures a velvety, rich soup that’s luscious and perfect for any Reuben lover.
Equipment You’ll Need
- Large pot or Dutch oven – I recommend it because it’s perfect for simmering and blending everything in one place.
- Immersion blender or regular blender – use it to puree part of the soup and get that smooth, creamy texture.
- Cutting board and knife – for chopping onions, garlic, and corned beef.
- Measuring cups and spoons – help keep everything precise and easy to follow.
- Stirring utensils – a wooden spoon or ladle makes mixing simple and safe.
Flavor Variations & Add-Ins
- Swap the protein: Use cooked turkey or ham for a different twist on flavor and texture.
- Add veggies: Sauté some sliced mushrooms or spinach in with the onions for extra nutrients and flavor.
- Use different cheeses: Gruyère or cheddar can be substituted for Swiss for a richer or sharper taste.
- Spice it up: Add a dash of smoked paprika or hot sauce if you like a little heat.
Creamy Reuben Soup
Ingredients You’ll Need:
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 4 cups beef broth (low sodium preferred)
- 1 cup sauerkraut, drained (reserve some juice)
- 2 cups cooked corned beef, cut into small cubes
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 2 cups half-and-half or heavy cream
- 1 1/2 cups shredded Swiss cheese
- 1/4 cup Thousand Island dressing (plus extra for garnish)
- Fresh parsley, chopped (for garnish)
- Rye bread or rye crackers, for serving
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 25 minutes to cook, making it ready in around 35 minutes. It’s a quick and comforting meal perfect for chilly days!
Step-by-Step Instructions:
1. Cook the Onion and Garlic:
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook until they’re soft and clear, about 5 minutes. Then add the minced garlic and cook for another minute until you can smell the aroma.
2. Simmer Potatoes and Broth:
Stir in the diced potatoes, then pour in the beef broth. Bring the soup to a boil, then lower the heat and let it simmer until the potatoes are tender, about 15 minutes.
3. Blend the Soup for Creaminess:
Use an immersion blender right in the pot to blend the soup a bit, leaving some potato chunks for texture. If you don’t have one, carefully blend half the soup in a blender and then stir it back into the pot.
4. Add Sauerkraut, Corned Beef & Seasonings:
Mix in the sauerkraut and about 2 tablespoons of its juice for a tasty tang. Add the cubed corned beef, caraway seeds if using, Dijon mustard, Worcestershire sauce, and black pepper. Let everything cook together for 5 minutes.
5. Stir in Cream and Cheese:
Turn the heat to low and slowly add the half-and-half or heavy cream, stirring gently so it mixes well without boiling. Add the shredded Swiss cheese in small amounts, stirring until it melts smoothly into the soup.
6. Finish with Thousand Island:
Stir in the Thousand Island dressing to bring all the flavors together with a tangy twist. Taste the soup and add more seasoning if you want.
7. Serve and Garnish:
Ladle the soup into bowls, sprinkle with fresh parsley, and drizzle a little extra Thousand Island dressing on top if you like. Serve with toasted rye bread or crushed rye crackers for a full Reuben experience.
Enjoy this cozy, creamy soup that wraps up all the classic Reuben sandwich flavors in a warm, delicious bowl!
Can I Use Frozen Corned Beef for This Soup?
Yes, you can! Just be sure to thaw it completely in the refrigerator overnight before dicing and adding it to the soup. This helps maintain the texture and flavor.
How Do I Store Leftover Creamy Reuben Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep the cream and cheese from separating.
Can I Make This Soup In Advance?
Absolutely! Make the soup up to 2 days ahead and refrigerate it. When reheating, do so slowly to avoid curdling the cream and cheese. You might need to add a splash of broth or cream to refresh the texture.
What Can I Substitute for Thousand Island Dressing?
If you don’t have Thousand Island, Russian dressing works well too. You can also make a quick version by mixing ketchup, mayonnaise, and a little pickle relish.
